Pineapple Chicken Skewers

Pineapple Chicken Skewers

*As seen on Parents.com*

These Polynesian-style skewers are a great make-ahead appetizer for any occasion!

Servings: 32  
Prep Time: 15 Mins
Chill Time: 6 hours or overnights
Cook Time: 10 Mins
Broil Time: 9 Mins 
 

Ingredients:

• 1 can (14 ounces) pineapple chunks packed in juice

• 1/3 cup  ketchup

• 2 tablespoons  crystallized ginger, minced

• 2 cloves garlic, minced

• 1 jalapeno chile, seeded and minced

• 1/2 teaspoon  salt

• 3 tablespoons  white vinegar

• 1 tablespoon  light teriyaki sauce

• 4 boneless skinless chicken breast halves (about 5 ounces each)

• 4 scallions, cut in 1-inch lengths (including some of the green)

Steps:

1. Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.

2. Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.

3. Use small skewers; if they are wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.

4. Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.

5. Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.

 Original post as seen HERE

 

Slow Cooker Fiesta Chicken

This is honestly my new go-to easy dinner favorite!!
I do things a tiny bit different than the package calls for...

Original post as seen HERE

Prep Time: 10 Mins

Cook Time: 8 hours on low (4hrs on high)

Servings: 8

Ingredients:
* 2 lbs boneless skinless chicken breast
* 1 Pkg McCormick Slow Cookers Fiesta Seasoning Mix
* 3 cans (10 ounces each) Rotel diced tomatoes w/ chilies (Mild), drained
* 1 can (15 3/4 ounces) whole kernal corn, undrained
* 1 can (15 ounces) black beans, drained & rinsed

Steps:

1. Clean & prepare chicken after removing from package.
2. Place chicken in slow cooker.
3. Combine seasoning Mix, tomatoes, corn and beans in separate bowl until blended. (Be prepared with a larger bowl, the volume is alot more than it would seem.)
4.  Pour over chicken. Cover.
5. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken from slow cooker.
6. Shred chicken, using 2 forks. Return chicken to slow cooker; mix well. Serve over cooked rice with assorted toppings, if desired.

Now if you have a larger crock pot, you can shred the chicken in the pot. when shredding, don't worry if the pieces are still clumped together. when you stir the chicken into the mix again, it will all separate out.

My Family & I prefer this over rice, but it is also really goof in a flour tortilla like a fajita! Try topping it with sour cream & shredded cheese. Makes GREAT leftovers for the next few days as well!

Let me know if you try this one out for yourself, what you think, & any variations you come up with so I can try them too!!

 

Honey-Mustard Turkey

 

 

This one was so easy & cheap! The turkey was perfect!

I made this with some fluffy mashed potatoes, & a nice crisp salad! YUM!

via

Prep Time: 15 Mins

Total Time: 25 Mins

Servings: 4

Ingredients:

1	lb uncooked turkey breast slices, about 1/4 inch thick
1/2	cup Dijon and honey poultry and meat marinade
1	cup ready-to-eat baby-cut carrots, cut lengthwise in half
2	cups Green Giant® Select® frozen sugar snap peas

Steps:

1. 1 Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
2. 2 Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
3. 3 Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer

 Original post as seen HERE

 

Enjoy!

Smells like home...

 

Nothing smells better than homemade bread...

make that strait-out-of-the-oven, covered in butter, homemade banana bread... 

& you know your mouth is watering!

Homemade Banana Bread

Prep: 25 Mins          Bake : 55 Mins
Oven: 350 degrees
Makes: 1 Loaf / 16 Servings

Ingredients:
2 cups - Flour
1 1/2 Teaspoons -  Baking Powder
1/2 Teaspoon - Baking Soda
1/4 Teaspoon - Ground Cinnamon
1/8 Teaspoon - Ground Nutmeg
1/4 Teaspoon Salt
2 Beaten Eggs
1 1/2 cup - Mashed Bananas
1 Cup - Sugar
1/2 cup cooking oil or melted butter (or margarine)
*1/4 cup chopped walnuts can be added*
(We don't prefer the nuts in our bread, so I left them out.)

Directions:
1. Grease bottom & half inch up sides of one 9x5x3 inch or two 7.5x3.5x2 inch loaf pans.
-set aside


2. Combine flour, Baking powder, Baking soda, Cinnamon, Nutmeg, & salt. Make a well in center of flour mixture, & set aside.

3. In a medium bowl, combine eggs, bananas, sugar & oil/butter. Add egg mixture all at once to flour mixture. Stir just until moistened. (Batter should be lumpy.)

*This is where, If you want them, you would fold in the nuts.*

4. Spoon batter into prepared pan(s). Bake in a 350 degree oven for
*55-60 mins - 9x5x3 pan
*40-45 mins - 7.5x3.5x2 pan
(or until a wooden toothpick inserted into near center comes out clean)


If needed, cover loosely with foil the last 15 mins of baking to prevent over-browning.
*Unless your like me who enjoys that yummy slightly crunchy crust!*


Cool in pan on wire rack for 10 mins before removing from pan. cool completely on wire rack, then wrap & store over night before slicing.


I mustn't lie to you though, I really don't wait until the next day to eat it.
I don't even wait until it's cool... Like I said before:
I like my banana bread strait out of the oven, smothered in butter. 

YUMYUMYUUUUUMM!!

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EasyPeasy Baklava

Okay now I've posted up this recipe before for a photo-swap, but I thought I would go a little more in depth for you all today! This is one of my most requested recipes!

Warm, melty, gooey, yummy,

BAKLAVA

 Prep: 30 mins     Bake: 40 mins     Yield: 4 dozen

& It's SO super simple!!

 Is your mouth watering yet???

 Mine is, so lets get started!

 What you need:

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 18-inch x 14inch sheet size) phyllo dough

Syrup: 2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

1. In a small bowl, combine the walnuts, sugar, cinnamon, & cloves; set aside. Brush a 15 inch x 10 inch x 1 inch baking pan with some of the butter. Unroll each package of phyllo sheets; trim each stack to fit the pan. cover dough with plastic wrap & a damp cloth while assembling. Place 1 sheet of phyllo in pan; brush with butter. Repeat 14 times.

2. Spread with 2 cups walnut mixture. Layer with 5 sheets of phyllo, brushing with butter between each. Spread remaining walnut mixture. Top with 1 sheet of phyllo; brush with butter. Repeat 14 times.
(I saved a tiny bit of the walnut mixture, & sprinkled over the top layer when finished.)

3. Cut into 2-1/2 inch squares; Cut each square in half diagonally. Brush remaining butter over top. Bake at 350 degrees F for 40-45 minutes or until golden brown.

4. In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain & discard peel; cool to lukewarm. Pour over warm Baklava.

 Enjoy!!

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